Lemon Pound Cake
~~Ingredients ~~
1 cup (2 sticks) unsalted butter, room temperature
3 cups Dixie Crystals extra fine granulated sugar
6 large eggs
4 tablespoons lemon juice, bottled
1 teaspoon lemon zest
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 -1/4 cups sour cream
~~Instructions ~~
Preheat oven to 350 degrees.
Prepare a fluted tube pan. Spray it with Baker’s Joy or grease and flour the pan very well.
In a large mixing bowl, cream together the butter and sugar until light and creamy, about 5 minutes. Combine the flour, baking powder and the salt, fluff them together lightly with a fork. Alternate adding the flour mixture and the eggs to the butter mixture. Begin with the dry and alternate in 3 additions between the flour mixture and the eggs, (2 at a time) beating well after each addition. Add the sour cream and mix to combine. Add the lemon juice, zest, and extract., and give it a quick mix-to combine.
Pour into a prepared 10-in. fluted tube pan. Bake at 350 degrees for 55-60 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Note...You can dust with powdered sugar or make a glaze using confectioners sugar, lemon juice and lemon zest.
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🍋Tami’s Home & Pantry
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